Jul 14 2026

Restaurants›Fia Restaurant›Charred Octopus Recipe

Charred Octopus Recipe

Inspired by Fia Restaurant

Time1h 30m

Serves4

Roasted Pepper, Artichoke, Olives, Capers, Lemon, Olive Oil

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Ingredients

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Method

Preparation of Octopus

1
Clean the Octopus
Rinse the octopus under cold water, removing any residual ink or debris. Remove the beak and internal organs if not already done by your fishmonger.
2
Boil the Octopus
Fill a large pot with water and bring it to a boil. Add the octopus and simmer for 30-40 minutes until tender. Test with a fork; it should be easily pierced.
3
Cool and Prepare for Grilling
Remove the octopus from the pot and let it cool for about 10 minutes. Once cool, cut the tentacles off and discard the head. Pat the tentacles dry with paper towels.

Grilling the Octopus

4
Heat the Grill
Preheat your grill to high heat (around 450°F or 232°C).
5
Marinate the Octopus
In a bowl, mix together the olive oil, juice from the lemon, and a pinch of salt. Brush this mixture over the octopus tentacles to season.
6
Grill the Octopus
Place the tentacles on the grill. Grill for about 3-4 minutes on each side until charred and crispy. Remove from the grill and let rest.

Prepare the Vegetable Medley

7
Combine the Vegetables
In a large mixing bowl, combine the roasted red bell peppers, artichoke hearts, olives, and capers. Toss gently to mix.
8
Plate the Dish
On a serving platter, layer the vegetable medley and place the grilled octopus tentacles on top. Drizzle any remaining olive oil and lemon juice over the dish.
9
Serve
Serve immediately while the octopus is warm, garnished with additional lemon wedges if desired.

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